The Fresh Loaf - Handbookhttp://www.thefreshloaf.com/taxonomy/term/2958
Discussion of <a href="/handbook">The Fresh Loaf Handbook</a>.
enFree English PDF book from a German flour company.http://www.thefreshloaf.com/node/40711/free-english-pdf-book-german-flour-company
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Free English PDF book from a German flour company.</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">rff000</span> on November 16, 2014 - 9:06pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>PDF's of the chapters can be downloaded at: <a href="http://www.muehlenchemie.de/english/know-how/future-of-flour.html">http://www.muehlenchemie.de/english/know-how/future-of-flour.html</a></p><p> </p><p>This book is offered by the company only in the English version.</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/40711/free-english-pdf-book-german-flour-company&amp;title=Free%20English%20PDF%20book%20from%20a%20German%20flour%20company." title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/40711/free-english-pdf-book-german-flour-company&amp;text=Free%20English%20PDF%20book%20from%20a%20German%20flour%20company." title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/40711/free-english-pdf-book-german-flour-company&amp;t=Free%20English%20PDF%20book%20from%20a%20German%20flour%20company." title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/40711/free-english-pdf-book-german-flour-company&amp;title=Free%20English%20PDF%20book%20from%20a%20German%20flour%20company." title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Mon, 17 Nov 2014 05:06:28 +0000rff00040711 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/40711/free-english-pdf-book-german-flour-company#commentsAppendix A: Glossary - Sourdough Flavor?http://www.thefreshloaf.com/node/40170/appendix-glossary-sourdough-flavor
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Appendix A: Glossary - Sourdough Flavor?</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Roost 12</span> on September 23, 2014 - 3:31am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>I have been wondering about what exactly it is meant when someone talks about [sourdough bread] flavor and thought the term should also be added into the Handbook's glossary. </p><p>So what does <em>"flavor"</em> mean exactly? Is it just how sour the bread is? For example, <em>"prolonged fermentation in the fridge improves the flavor"</em> - does that mean <em>"it's just more sour, nothing else"</em>? So far I have noticed only sourness but I am a newbie so my understanding is still full of holes. Like a cheese.</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/40170/appendix-glossary-sourdough-flavor&amp;title=Appendix%20A%3A%20Glossary%20-%20Sourdough%20Flavor%3F" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/40170/appendix-glossary-sourdough-flavor&amp;text=Appendix%20A%3A%20Glossary%20-%20Sourdough%20Flavor%3F" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/40170/appendix-glossary-sourdough-flavor&amp;t=Appendix%20A%3A%20Glossary%20-%20Sourdough%20Flavor%3F" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/40170/appendix-glossary-sourdough-flavor&amp;title=Appendix%20A%3A%20Glossary%20-%20Sourdough%20Flavor%3F" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Tue, 23 Sep 2014 10:31:23 +0000Roost 1240170 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/40170/appendix-glossary-sourdough-flavor#commentsChloraminehttp://www.thefreshloaf.com/node/26503/chloramine
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Chloramine</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Darxus</span> on December 22, 2011 - 12:07pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p><a href="http://www.thefreshloaf.com/handbook/water" rel="nofollow">http://www.thefreshloaf.com/handbook/water</a></p><p>"If you’re concerned that the chlorine might interfere with the action of your leavening, the solution is simple: fill a bowl with water and leave it uncovered overnight – the chlorine will dissipate completely."</p><p>This problematically neglects the subject of chloramine, which is commonly used in municipal water specifically because it does not dissipate as easily as chlorine.</p><p> </p><p>It would be nice if this page said something about what's involved in editing the handbook: <a href="http://www.thefreshloaf.com/handbook" rel="nofollow">http://www.thefreshloaf.com/handbook</a></p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/26503/chloramine&amp;title=Chloramine" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/26503/chloramine&amp;text=Chloramine" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/26503/chloramine&amp;t=Chloramine" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/26503/chloramine&amp;title=Chloramine" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Thu, 22 Dec 2011 20:07:16 +0000Darxus26503 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/26503/chloramine#commentsmake parts easier to find?http://www.thefreshloaf.com/node/19354/make-parts-easier-find
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>make parts easier to find?</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Chuck</span> on August 28, 2010 - 9:01am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>While the current handbook organization is fine for beginning-to-end reading, it's kinda hard to locate just one specific item of interest. I use books both ways ("all the way through" and "read a particular chapter"), and I wish I could more easily use the handbook both ways too. For example, I knew David's treatise on scoring was in the handbook somewhere. Even so, it took me several rather frustrating minutes to locate it.</p><br /><p>Here's a couple ideas I think would have helped me find that material:</p><br /><p>First, can the Tables of Contents be multi-level rather than just single-level? From the topmost TOC, I'd like to at least be able to figure out the best route down to any item of interest. Currently I have to "guess" (too often wrongly) which chapter the item I want is under. If the fully detailed TOC looks too intimidating, it might work to instead fully display only two levels and for everything further down just list all the titles on a single line. The additional levels of items don't even need to be clickable (although they might be); all that's important to me is to know they exist and know what to click to reach them without backtracking.</p><br /><p>And second, what about enhancing the "search" functionality to specifically find items in the handbook? Maybe each result could just be distinctively marked (different color? different font?) if it's in the handbook. OR maybe all handbook results could be pulled out and displayed either in a completely separate section or at the top before any other results. OR maybe it could be a checkbox next to the search button.</p><br /><p>(I've no idea how easy or hard it would be to implement any of these things, and I apologize in advance if these ideas are "obviously ridiculous" to those more in the know:-)</p><br /><p> </p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/19354/make-parts-easier-find&amp;title=make%20parts%20easier%20to%20find%3F" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/19354/make-parts-easier-find&amp;text=make%20parts%20easier%20to%20find%3F" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/19354/make-parts-easier-find&amp;t=make%20parts%20easier%20to%20find%3F" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/19354/make-parts-easier-find&amp;title=make%20parts%20easier%20to%20find%3F" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Sat, 28 Aug 2010 16:01:18 +0000Chuck19354 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/19354/make-parts-easier-find#commentsExperienced TFLers: Does Handbook Starter Storage Info Need Refreshment?http://www.thefreshloaf.com/node/14186/experienced-tflers-does-handbook-starter-storage-info-need-refreshment
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Experienced TFLers: Does Handbook Starter Storage Info Need Refreshment?</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">RobynNZ</span> on October 26, 2009 - 2:22pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> <br /></p>
<p></p><p>Reading comments today from experienced TFLers on the quantity to feed refrigerator stored starters I am left wondering if the sections on storing starter in the fridge in the Handbook need to be refreshed themselves.</p>
<p>Using the information collated in the Handbook I was easily able to establish a 100% hydration starter and have been storing it in the fridge and feeding it, according to the following copied from the section on making a sourdough starter in the Handbook:</p>
<blockquote>
<p>After that time, it should be kept in the refrigerator between uses/feedings. Every week or so, take it out of the fridge, feed it by retaining only ¼ cup of starter and then feed it ¼ cup flour and 2 Tbs water.</p>
</blockquote>
<p>I do this by weight retaining 60g of the starter I have built up for use and return the starter to the fridge as 60g:30g:30g. To date I have been making sourdoughs about 6 times a month, ie more than once a week, so the starter is getting a series of substantial feeds each time I build-up to bake and then being put on hold in the fridge at 2:1:1. So far this has worked for me. But from the comments today I am concerned about what will happen longer term.</p>
<p> </p>
<p></p><p>Likewise the Handbook section on storing starter in the refrigerator says:</p>
<blockquote>
<p>If you only bake once every week or two, you’ll be happier storing your starter in the fridge in a covered container.</p>
<p>Once a week, take it out, and feed it.</p>
<p>For a wet starter, retain only ¼ cup of starter and then feed it ¼ cup flour and 2 Tbs water.</p>
<p>For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. Mush it up until it's soft and the water has turned somewhat milky in color. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1 tsp) of flour.</p>
<p>Keep it out for an hour or four, and then pop it back into the fridge.</p>
<p>If you’re going to bake with it, make sure to take it out a day before and feed it twice, with at least 8 hours in between each feeding.</p>
</blockquote>
<p>I also follow the above guidelines to feed it twice the day before starting a formula. I did struggle at the beginning knowing quite how to do a build up and gleaned information by reading through the archives. Perhaps if the starter storage information was going to be updated it would be a good time to include some buildup examples for a couple of simple loaves such as the build up of a 100% hydration starter for Wildyeast Susan's Norwich and the preparation of the Firm starter for San Diego Susan's Simple Sourdough.</p>
<p>Experienced TFLers are you able to pool your wisdom on this please? I realize many of you store you starter at room temperature and feed it daily but I am sure there are others who only do a few bakes a month who are experienced with refrigeration storage.</p>
<p>Regards to all, Robyn</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/14186/experienced-tflers-does-handbook-starter-storage-info-need-refreshment&amp;title=Experienced%20TFLers%3A%20Does%20Handbook%20Starter%20Storage%20Info%20Need%20Refreshment%3F" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/14186/experienced-tflers-does-handbook-starter-storage-info-need-refreshment&amp;text=Experienced%20TFLers%3A%20Does%20Handbook%20Starter%20Storage%20Info%20Need%20Refreshment%3F" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/14186/experienced-tflers-does-handbook-starter-storage-info-need-refreshment&amp;t=Experienced%20TFLers%3A%20Does%20Handbook%20Starter%20Storage%20Info%20Need%20Refreshment%3F" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/14186/experienced-tflers-does-handbook-starter-storage-info-need-refreshment&amp;title=Experienced%20TFLers%3A%20Does%20Handbook%20Starter%20Storage%20Info%20Need%20Refreshment%3F" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Mon, 26 Oct 2009 21:22:07 +0000RobynNZ14186 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/14186/experienced-tflers-does-handbook-starter-storage-info-need-refreshment#commentsJust a suggestionhttp://www.thefreshloaf.com/node/10887/just-suggestion
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Just a suggestion</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">ClimbHi</span> on February 26, 2009 - 6:00am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>For us non-French speakers, how about posting a pronunciation guide for all the french terms that crop up so often in the bread world?</p><br /><p>We spent mucho dinero sending Daughter Number One, who had a minor in French, for all that fancy book larnin' (even a semester in Paris!), but every time we ask her what a French word means, or how to pronounce it, she just shrugs! ;-(</p><br /><p>ClimbHi<br />Pittsburgh, PA</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/10887/just-suggestion&amp;title=Just%20a%20suggestion" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/10887/just-suggestion&amp;text=Just%20a%20suggestion" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/10887/just-suggestion&amp;t=Just%20a%20suggestion" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/10887/just-suggestion&amp;title=Just%20a%20suggestion" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Thu, 26 Feb 2009 14:00:03 +0000ClimbHi10887 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/10887/just-suggestion#commentsNew Handbookhttp://www.thefreshloaf.com/node/10790/new-handbook
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>New Handbook</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">sourdough</span> on February 18, 2009 - 9:24am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>Having just gotten back from three months of traveling away from my sourdough starter, I was thrilled to find the Handbook on TFL. It is great! I was able to browse through the different sections refreshing my memory on bread baking. I feel the Handbook will be a wonderful resource for newbies as well as those of us with a few loaves of bread under our belts (or over).</p><br /><p>Congratulations to all those who were/are involved.</p><br /><p> </p><br /><p>Sourdough</p><br /><p>Alaska</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/10790/new-handbook&amp;title=New%20Handbook" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/10790/new-handbook&amp;text=New%20Handbook" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/10790/new-handbook&amp;t=New%20Handbook" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/10790/new-handbook&amp;title=New%20Handbook" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Wed, 18 Feb 2009 17:24:57 +0000sourdough10790 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/10790/new-handbook#commentsThe Handbookhttp://www.thefreshloaf.com/node/10786/handbook
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>The Handbook</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">mredwood</span> on February 17, 2009 - 9:33pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>I Just finished reading most of the handbook and I think it's great. The subject of the bakers math always gets my eyes rolling. I think I may be getting it soon. What I really want to know and can't find it anywhere is how to figure out the % of protien from the amts given on the flour bag. I know the the bread flour I like has 5 grams of protein per 1/4 cup of flour. This by the way is Stoneburr unbleached white bread flour. Any of the other bread flours only have 4. How do I convert this # to a %? Every time I ask at Bob's redmill what their unbleached white is they always give me a different answer so I know the folks who work there do not know. They always tell me it's the highest in the industry but the protein content is 4 per 1/2 cup. This would be a good topic for the handbook. I know you can make it simple. Thanks all.</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/10786/handbook&amp;title=The%20Handbook" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/10786/handbook&amp;text=The%20Handbook" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/10786/handbook&amp;t=The%20Handbook" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/10786/handbook&amp;title=The%20Handbook" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Wed, 18 Feb 2009 05:33:30 +0000mredwood10786 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/10786/handbook#commentsHandbook Commentshttp://www.thefreshloaf.com/node/10774/handbook-comments
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Handbook Comments</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">proth5</span> on February 17, 2009 - 10:08am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>The discussion on baking vocabulary has gotten me to thinking...</p><br /><p>It has also gotten me to combing through my vast collection of old bread recipes and I've found some interesting things.</p><br /><p>For example, in the Ingredients section there is a confident statement that active dry yeast must be "proofed" in water before using it in a bread formula.</p><br /><p>Well, we did that in 1950 and even in 1970, yet, I find that at least by 1981 no less of an authority than the Fleishman's Yeast company has us dispense with that step for active dry yeast (there was no other kind of dry yeast back then, Rapid Rise was not fully developed until 1984) and mix it directly into the flour.</p><br /><p>I've already gone down the rabbit hole with the term "proof" so I will take my medication and calm down about that.</p><br /><p>Not bringing this up to be a know it all, but I know that you are trying to be an accurate source for serious or beginning home bakers and what has happened is that there is now one more source on the "inter web" that tells us baking folklore that really isn't true.</p><br /><p>The definition of autolyse follows the same vein. It is good for what it is, but it is not defintive as it does not deal with the very real question of adding or not adding pre-ferments.</p><br /><p>My advanced age and long years of home baking perhaps give me a different perspective.</p><br /><p>Is there some kind of peer review process to which handbook entries will be subject? Is this the means?</p><br /><p>I'm glad to put some of my time and effort into doing this. Perhaps you could have definitions and explanations but have sidebars containing "controversy and additional discussion." Just a random thought.</p><br /><p>Let me know how I can be of help.</p><br /><p>Thanks</p><br /><p>Pat</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/10774/handbook-comments&amp;title=Handbook%20Comments" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/10774/handbook-comments&amp;text=Handbook%20Comments" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/10774/handbook-comments&amp;t=Handbook%20Comments" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/10774/handbook-comments&amp;title=Handbook%20Comments" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Tue, 17 Feb 2009 18:08:29 +0000proth510774 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/10774/handbook-comments#commentsRye topics and content for the Handbookhttp://www.thefreshloaf.com/node/10387/rye-topics-and-content-handbook
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Rye topics and content for the Handbook</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">dmsnyder</span> on January 20, 2009 - 4:59pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>There has been discussion of having a Handbook "chapter" on rye baking. Given the current outline, it seems more appropriate to have sections on rye in several places - ingredients, methods, recipes, etc.</p><br /><p>So, I created this topic as a place to discuss material pertaining to rye that should be in the Handbook.</p><br /><p>David</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/10387/rye-topics-and-content-handbook&amp;title=Rye%20topics%20and%20content%20for%20the%20Handbook" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/10387/rye-topics-and-content-handbook&amp;text=Rye%20topics%20and%20content%20for%20the%20Handbook" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/10387/rye-topics-and-content-handbook&amp;t=Rye%20topics%20and%20content%20for%20the%20Handbook" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/10387/rye-topics-and-content-handbook&amp;title=Rye%20topics%20and%20content%20for%20the%20Handbook" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Wed, 21 Jan 2009 00:59:50 +0000dmsnyder10387 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/10387/rye-topics-and-content-handbook#comments